Transparent pie is a super rich, very sweet, oh so decadent dessert, that most people have never heard of. It has been a holiday meal staple in my family as long as I can remember. A few years ago I did some searching on line to find references to transparent pie, it's origins, and recipes, but came up with nothing. Now there is information about this delectable dessert available, and come to find out, it originated here in Kentucky! The closest I had found previously was Chess Pie, that is known throughout much of the south, which differs from Transparent pie in that it calls for no heavy cream, and often calls for a tablespoon or two of vinegar.

My grandmother's recipe that was handed down to us is very basic, no method or instructions, just a list of ingredients and baking time and temperature. While the flavor and texture tend to be the same, the overall appearance of the pie can differ quite a lot, depending on how the ingredients are incorporated. I have noticed that if I use a whisk to blend the ingredients, the pie forms a crust that doesn't quite have the look in the pictures (which is what I'm used to seeing), but still tastes just as wonderful.

Sometimes I've found they don't brown like I prefer, and I'll turn the temperature up for the last few minutes. I have found a few recipes that are basically the same, but they vary quite a bit in the baking time and temperature. Those I've found also are for 1 pie, but call for similar proportions of ingredients, which I think would make too much filling for 1 pie. My grandmother's recipe makes exactly the right amount of filling for 2 pie shells. It is so rich, I don't think using a deep dish crust with more filling would be advisable.

Neal, I'm glad you put this up. I remember my Grandmother backing this pie. Always loved it, but never knew what it was called. It was one of those recipes that almost got away. I may just make one for Christmas.

alan

The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller

Alan, that's so cool that you're familiar with this pie! I've always gotten the most curious looks when answering "what is your favorite pie?" LOL Do you know where your grandmother got the recipe? Where is her side of the family from? Having several favorite foods that are local traditions, I've become quite interested in regional foods and their origins.

My Grandma was born as I recall in Ohio, I would have to look at the genealogy software my Dad worked on for yours to find out exactly where at in Ohio, if that info would help. They moved to Illinois in the early 20's, and bought a farm in McLeansboro, IL in the late 20's. They kept the farm till the 70's. Sold it and moved to Woodriver, IL. They lived in Illinois the remainder of their life. My Grandma was part German, and part Cherokee.

Alan

The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller

Ah, yes, that doesn't surprise me. I read a few references to Maysville, Ky associated with transparent pie, which is pretty much right across the river from Ohio. Some of these old recipes remind me of pass along plants that have been shared throughout a region.